Chicken, Bacon & Avocado Chopped Salad

Chicken Bacon & Avocado Chopped Salad Recipe |

Sometimes the best salads come as a bit of a surprise.

A few weeks ago when I traveled to small-town Kansas for my friend Monica’s wedding, I ended up getting there early in the morning with the other members of our old college band so that we could rehearse for the (13!!!!) songs that we were going to play during the ceremony.  Miraculously, we somehow plowed through our rehearsal in two hours, but definitely worked up a big appetite for lunch!

A guy from the area insisted that we try a local favorite, Martinelli’s.  So we walked into this nice Italian restaurant on a random Saturday afternoon, and found ourselves looking at a menu of fancy pastas and entrees, because apparently that’s how we roll in Salina, Kansas.  :)

But instead of the pasta carbonara or gourmet lasagnas, our local friend said that his favorite item on the menu was actually their house salad — a chicken chopped salad with avocado, bacon, tomatoes, blue cheese, and a garlic dressing.  I was about to protest that I didn’t think this sounded uber “Italian”, but then I realized it-sounded-absolutely-heavenly-and-I-wanted-it-NOW.

So I ordered it.  And it was molto marvelous.  So of course I had to make it again and share it with you.

I call it a Chicken, Bacon & Avocado Chopped Salad.

I have no idea if it’s authentically Italian, but it sure as heck is colorful, amazing, and crazy good.

Yay for surprisingly good meals shared with great friends, and now great readers like you!

Chicken Bacon & Avocado Salad Recipe |

Chicken, Bacon & Avocado Chopped Salad

One of my new favorite chopped salads!


Salad Ingredients:

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1 Tbsp. olive oil
  • 8 cups chopped Romaine lettuce
  • 8 slices bacon, cooked and diced
  • 4 ounces blue cheese, crumbled
  • 2 avocados, pitted and diced
  • 2 roma tomatoes, diced
  • 1/4 cup garlic vinaigrette (see recipe below)
  • 1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:

  • 1/2 cup apple cider vinegar
  • 3 garlic cloves, minced
  • 1 Tbsp. Dijon mustard (optional)
  • pinch of salt and freshly-cracked black pepper
  • 1 Tbsp. dried Italian seasonings
  • 1 1/2 cups extra virgin olive oil


To Make The Salad:

Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Recipe inspired by Martinelli's Little Italy restaurant.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Chicken Bacon & Avocado Chopped Salad Recipe |

Chicken Bacon & Avocado Chopped Salad Recipe |

Chicken Bacon & Avocado Chopped Salad Recipe |

Chicken Bacon & Avocado Chopped Salad Recipe |
Chicken Bacon & Avocado Chopped Salad Recipe |

Chicken Bacon & Avocado Chopped Salad Recipe |

Leave a Comment:


  1. Angela — May 13, 2015 @ 11:40 pm (#)

    This is a delicious salad! 

    • Ali — May 14th, 2015 @ 1:16 pm

      Thanks Angela!

  2. Jerem — June 29, 2015 @ 5:44 pm (#)

    Delicious salad.Thanks for recipe.

    • Hayley @ Gimme Some Oven — June 30th, 2015 @ 1:53 pm

      Thanks, we’re glad you liked it!

  3. Michelle — September 21, 2015 @ 7:56 pm (#)

    I was just in Salina, KS last weekend and had this salad at the restaurant! It was amazing and was searching for a recipe similar to it! Amazing my favorite food blogger has the recipe! Thanks Ali! 

  4. Rashawn hood — September 26, 2015 @ 12:42 am (#)

    i absolutely loved this salad. I paired it with garlic bread and a glass of wine.

    • Hayley @ Gimme Some Oven — September 27th, 2015 @ 8:40 pm

      Thanks Rashawn, we’re happy to hear that, and that garlic bread and wine sound lovely! :)

  5. Elle — February 6, 2016 @ 5:26 pm (#)

    We have made this recipe many times and love it. 
    This recipe calls for 1.5 cups of olive oil. I made it this way the first time I made it, and we all felt so sick after eating it. Way too much oil!! Ever since, I use only 1/2 cup oil and it’s perfect. 

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 10:27 am

      Thanks for sharing with us Elle — we appreciate your feedback!

  6. Janet — March 16, 2016 @ 7:53 pm (#)

    Delicious! I added some roasted beets, cold and chopped which added some nice color and flavor. This recipe is a definite make again go-to! Thank you!

    • Hayley @ Gimme Some Oven — March 16th, 2016 @ 10:33 pm

      We’re glad you enjoyed it Janet! Those roasted beets sound like an amazing addition too! :)

  7. Jill — August 18, 2016 @ 10:41 pm (#)

    Was googling for chopped salad recipes. Didn’t expect to find one from my home town of Salina Kansas!! 😄  I do love martinellis chopped salad. It is very popular here. Happy to have the recipe!  Thank you. 

    • Hayley @ Gimme Some Oven — August 19th, 2016 @ 12:11 pm

      We’re so glad to hear that, Jill! We hope you enjoy this! :)

  8. Caryn — August 29, 2016 @ 12:53 pm (#)

    SO. GOOD!
    I cut the dressing recipe in half because I only wanted a small salad for myself, still MORE than enough! I added probably about a tablespoon of honey also because WOW that apple cider vinegar is tart! And added just a little shallot as well. 
    Instead of blue cheese I used a little shredded sharp cheddar and fresh shredded Parmesan. I also added shredded carrots. This is the BEST salad I have had in a loooong time. Thank you for sharing!!!!

    • Hayley @ Gimme Some Oven — August 30th, 2016 @ 7:28 am

      We’re so happy you enjoyed this, Caryn — thanks for sharing with us! :)

  9. Jen — February 2, 2017 @ 12:29 pm (#)

    How long does the dressing keep? Thanks!

    • Hayley @ Gimme Some Oven — February 5th, 2017 @ 7:38 pm

      Hi Jen! The dressing should keep (in the fridge) for about a week. We hope you enjoy!


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